Re-Vamped Vegan Chocolate Mug Cake

Yaaaas. It’s finally here! Vegan, chocate-chip spotted, and quicker to make than ever! I’ve been dreaming about making a cake, then remembered this ‘ol recipe from last year. And boy am I (and dad + staci) glad that I did.

This super cute “mug cake” tales only 40 seconds to bake! Perfect for an I-want-cake-but-don’t-wanna-bake scenario. Also, you don’t have to sacrifice your diet- with agave/honey to sweeten, unbleached flour, and coconut oil as ingredients, you can feel good about eating it. And chocolate = endorphins and antioxidants, right? That’s my rationale, and I’m sticking to it.

I’ve got more awesome news!!! The blog now has email, Instagram, + Pinterest accounts! Now you can see all my foodie adventures and sneak peaks of recipes. On Instagram, I’m Justagirlwithaknife, and on Pinterest, Agirlwithaknife. Plus, the email is radcooksblog@gmail.com.

It’s pretty cool.

But enough about media- I want cake.

Serves Two ❤️

Ingredients:

6 tbs unbleached all-purpose flour

2 tbs + 4 tsp unsweetened cocoa powder

1/4 tsp salt

1/4 tsp baking powder

1/4 tsp cinnamon

6 tbs warm non-dairy milk (I use almond milk)

3 tbs melted coconut oil

1 tsp vanilla extract

3 tbs agave/honey

2 tbs semi-sweet chocolate chips (non-dairy if needed)

Vanilla ice cream to top

Method of Preperation:

Mix together dry ingridients- except the chocolate chips- in a small bowl with a fork (yay!).

Stir in wet ingridients.

Fold in chocate chips.

Divide the batter between two coffee cups and microwave them one at a time for ~40 seconds- no more!

Top with ice cream and serve.

Advertisements

Tropical Granola

This granola gets addicting. Like having a cup, then another… every day of the week, until its gone. Then, its time to make some more!

Tropical-Granola

The thing I love about granola, is its diversity! There are so many ways to make it your own. Whenever I make this, I make at least 2 different flavors as experiments. This one so far has been my favorite!

Tropical-Granola

With chunks of fresh coconut and various tropical dried fruits, this granola makes me excited to eat breakfast in the morning! It is also makes for a great gift when stored in a mason jar or parchment paper bags.

Tropical-Granola

Who would not love and appreciate a jar of homemade granola?

Ingredients (Yields to 8 cups):

5 cups  rolled oats (Try Bob’s Red Mill Gluten Free)

1/4 cup melted coconut oil

1 cup almonds

1 tbs. cinnamon

2 tsp. nutmeg

2 tbs. chia seeds

1/2 tbs. vanilla extract

1/2 of a small coconut, or 2/3 cup dried coconut shavings

2/3 cup honey

1 cup dried fruit (Pineapple and papaya work well)

Preparation:

Pre-heat the oven to 350 degrees F. and prepare a cookie sheet with parchment paper. Chop the almonds into fourths and place in a large bowl with the oats, coconut oil, chia seeds, vanilla, cinnamon, and nutmeg. Cut open the coconut using a small saw, carful to catch any liquid if you want to keep it. From there, cut the coconut in half again, so you have four pieces, which will make it easier to extract the coconut meat. once you have the meat from two of the fourths, cube them into small pieces and add to the mixture. Make sure to combine the ingredients well, then spread the mix evenly in the prepared pan in one single layer. Depending on the size of the pan, you may have to split the batch up. Drizzle the honey over the mix evenly. Place in the oven to bake for 20-30 minutes, flipping and checking for a light golden color that signifies when it is done. Meanwhile, chop the dried fruit and add it in after the granola has cooled outside of the oven. Store in mason jars for extra cuteness.

Popeye muffins

~Part 1 of 2: Birthday Edition!~

-Recipe adapted from this one

I made these muffins when I wanted a guilt-free snack/breakfast/dessert. I was a bit skeptical of the recipe at first, especially when I made a whole bunch of alterations, but it was a risk I was willing to take.

1-photo 10

I also risked a gluten free version. Being the oddity I am, these were my birthday cakes, so I needed a gluten free kind that others could eat as well. It did not work out…

1-photo 13

They baked for at  least  twice as long as the others, but still came out looking like this! I had to add extra coconut milk and subbed whole wheat to coconut flour. Please, do not attempt at home.

The others taste good though! Don’t call me crazy- try them for yourself and be pleasantly surprised.

Ingredients :

2 cups whole wheat flour

2 tsp. baking powder

1/2 tsp. baking soda

1 1/2 tsp. cinnamon

1/2 tsp salt

1/4 cup coconut oil

3/4 cup coconut milk

2 tbsp. vanilla

at least a handful of baby spinach

2 bananas (over-ripe is the best)

1/2 cup +2tbsp. honey

Preparation:

Mix all of the dry ingredients in a bowl (the first four ingredients listed). Then, place the rest of the ingredients, excluding the bananas and vanilla, in a blender.

1-photo 3-001

Now, blend until the spinach is broken down all the way, and add the bananas and vanilla into the mix. When everything is incorporated, pour the ‘smoothie’ into the bowl with the dry ingredients.

1-photo 7

Mix them in well, and make sure it is not clumpy. Pour the mix into lined cupcake tins, about 3/4 of the way.

1-photo 5

Once the oven is pre-heated to 350 degrees F., place the tins into the oven and bake them for 15-20 minutes, or until a toothpick comes out clean.

Baked Oatmeal (Chocolate or Peach)

Say you are craving chocolate… in the morning. You don’t really want to sneak a bite of a bar or fudge, so you need to think of a breakfast food with a chocolate accent.  You search for something like this, and you arrive here. With chocolate “boatmeal”, or baked oatmeal.

1-000

Eagerly, you fist-punch the air and begin. After you have eaten this chocolaty-oat delight, your mouth is not satisfied enough. Like.. like you need something fresh to distract from the chocolate. Then you search again, and arrive here again, but to make my peach baked oatmeal.

1-99

Whoa, how was that for a prolog? Do you want some now? I sure do. I loved this contrast, making both chocolate and peach boatmeal (don’t you just love that word?). I actually had no peaches, so I used nectarines. They still tasted amazing!

1-11

You can choose to make both, or make only one kind, or even invent your own flavors. Let’s get started!

Ingredients for oatmeal base (makes 3 cupcake sized boatmeals):

1 cup of rolled oats (I used Bob’s Red Mill Gluten Free version)

1/8 tsp. sea salt

2 tbs. melted coconut oil (1 tbs. in addition to grease)

1-2 tbs. honey or agave

1 tbs. coconut shavings

1/4 tsp. vanilla

1/2 -2/3 cup of coconut milk

1/8 tsp cinnamon

Add for chocolate boatmeal:

1/8 cup-1/4 cup chocolate chips (semi-sweet are the best)

1/2 of a banana, mashed

Add for peach boatmeal:

2 small peaches/nectarines, 1 mashed, 1 thinly sliced

1/8 tsp. cinnamon (1/4 tsp. in total as an addition to the base)

1/8 cup chopped almonds

To bake:

Mix all of the dry ingredients in a bowl, then add the wet ones.

1-photo 11

Leave a few chocolate chips to garnish for the chocolate boatmeal,  and the sliced peach/nectarine, but add the mashed one.

1-photo 3-0011-33

Grease cupcake tins or a bread mold with coconut oil and then pour the mix in all the way, for chocolate version, then sprinkle with chocolate chips. For the peach version, layer the mix with slices of peaches, ending with a slice on the top. There should be 3 cupcakes made from the peach, then 3 from the chocolate version. Cook them for 20 minutes in an oven preheated to 380 degrees F. then on broil for 1-2 minutes. Let them cool for a few minutes, or until they harden a bit, then remove with a spoon. If you are feeling fancy, garnish with a few fanned strawberries, honey, and/or a sprinkle of granola.

1-0000

My dog Gurdy wanted to be in the photo-shoot. She loves being around people and food!

 

Healthy Fudge- Your way

-This fudge recipe is adapted from Honey Mama’s Nectar Fudge

It is actually kind of interesting. Christy, the owner of Honey Mama’s, is my neighbor. She is super nice and seriously has a passion for this stuff. She sells to stores in Portland, and is expanding to Washington! She even ships… its a dream. And, you know the video, Honey Mama’s: Redefining Fudge, on her about page? I directed and edited it! She was awesome to work with. Anyways, you have to try her fudge. My imitation is good, but who can refuse fudge made with an old family recipe made by a wonderful woman, in a cute package?

Where my fudge diverges from hers is the accents. I have developed a spice and a fruit version, in addition to the original.

1-22

As you can see, this fudge is like none other you most likely would have ever tried. It has no evaporated milk, butter, or sugar, well, apart from the honey (a much better alternative). It is also refreshing on a hot summer day.

1-photo 33

In the version above, I added raspberries from the garden. They add a tartness that goes well with the chocolate. After being in the freezer for a while though (I know, how awesome- this fudge does not have to be baked!) the raspberries freeze as well. Be sure to put the fudge in the fridge as soon as it sets.

The other version has a cozy spice flavor. There are spices such as cinnamon, nutmeg, and cloves, that give it an almost Thanksgiving-y feel. Yes, Thanksgiving-y. The beauty of it though, is that you can choose; berries or spice. Mint or Coconut shavings. Almonds or Walnuts or Hazelnuts. Or, make them all… like I did!

Recipe for a small plate of fudge:

1/2 cup of non-melted coconut oil (I think subbing this for another would NOT work- the coconut oil solidifies and is basically the whole form)

1/8 cup clover honey (Any honey would work, but thick is better. I used a thick blackberry honey.)

1/2 tbs. vanilla extract

1-2 tbs. cocoa powder (Mine was Freia baking cocoa powder)

1/8 tsp. sea salt

Additional optional ingredients:

a small handful of cut raspberries

or

1/2 tsp. mint extract

or

1/8 cup chopped nuts (Almonds are the best!)

or

1/8 tsp. (each) ground cloves, ground nutmeg, ani seeds, and 1 tsp. cinnamon

To make the fudge:

Mix all of the ingredients in a bowl, smoothing the oil clumps. Add any extra ingredients that suit your fancy. Don’t be scared to mix and match!

1-photo 44

Now, place parchment paper on a plate or in a bowl, for a thicker fudge. Pour the fudge onto the paper and let it cool in the freezer.

1-photo 55

For an alternative, more classy form of fudge, I poured some left over chopped almonds into the bottom of a measuring cup, then poured fudge on top, filling the cup. Then, into the fridge it went! I want to try using molds next time I make these. You can also sprinkle cocoa powder over the top for a nice look. When the fudge has stiffened, you can get it out of the cup by pouring hot water over the cup to melt the oil. Then, tap the top, and an upside-down fudge-thing apears!

1-33

There! How easy was that? I made so much… The freezer is literally brimming with fudge. But, I had to test the flavors, right? That’s my excuse anyways. Beware, this fudge melts relatively fast, so eat it quickly, which I can assure you is no problem. For me at least…

Please comment with your ideas on different fudge additives/versions! I would love the suggestions!

Berry Compote

This compote is so deliciously simple. Three ingredients: tart strawberries and blueberries contrasted by rich honey.

1-photo 12

Compote keeps for a few days in an airtight container in the fridge. It is different from jam in that way, and it is so much easier! Here is how to make it:

Ingredients (serves two):

5 strawberries

2 handfuls of blueberries (switch the fruit for any you happen to have!)

1 spoonful of honey

Cooking:

Pick out the strawberries and blueberries you want, and cut the strawberries into fourths, depending on how large they are.  I left a few smaller ones whole, to add texture and variation. Turn the stove to medium and stir fry the berries and honey for around 8 minutes, then on medium-low for 1-2 minutes. The fruit should be semi-broken down.

1-photo 13

These are the berries after only a few minutes on the stove.

Once the consistency is to your liking, top anything from toast to ice-cream or my oatmeal with this compote!